I have just had the most wonderful time on Stradbroke Island. A little Island just off the coast of Brisbane that has been a holiday destination for years. This little piece of paradise is only accessible by ferry or water taxi and somehow in the hour it takes between mainland and the island your life changes for the better.
Stradbroke is a nature lovers paradise with kangaroos, birds of all types, dolphins, koalas and of course whales rolling by in the distance. The kangaroos really do hop down the main streets, so if you want to experience a true Australian adventure try and fit a trip to Stradbroke Island into your itinerary.
Strange things happen to me when I arrive at the beach. Suddenly I am ravenous and need to eat ALL the time. Not a great way to start a holiday where I am likely to be parading around in a swimsuit! Anyway I eventually gave into the need to eat and baked some muesli cookies. Being made of muesli and gluten free muesli at that, they would have to be good for you wouldn’t they?
I dipped them in dark chocolate as everything tastes better with chocolate. On the first day I think I ate four! I tried to slow it down a little after that. I’m sure the kangaroos that hopped into the back yard of the holiday house were attracted by the smell.
If you don’t need these to be gluten free just replace ingredients with non gluten free ones.
2 cups of gluten free muesli
1 cup of toasted almond flakes
1 cup of gluten free flour
250ml of cream
1/2 cup of honey
1/2 cup of light muscovado sugar. (Billingtons does a great one).
Add cream, sugar and honey mixture to gluten free muesli and flaked almonds and mix well. Set aside for 15 minutes. Roll spoonfuls of mixture into balls and place on trays, 3cm apart. Flatten.
Bake for 10 minutes. Swap trays halfway through. Cool for 10 minutes and transfer to a wire rack. Repeat with remaining mixture.
When cool dip in dark chocolate or dribble over.
Dark chocolate is just dark chocolate melted in a bowl over boiling water. When it’s runny it’s ready.Share on Facebook